Spicy Chicken And Rice Casserole Recipes

ONE POT CAJUN CHICKEN AND RICE

Steps:

• Rub olive oil all over chicken. Season with Cajun seasoning all over.
• In a large skillet over medium heat, melt butter. Once the butter is just melted, stir in the honey.
• Add chicken to the pan and brown for 1-2 minutes on each side. Transfer to a plate and set aside.
• Add rice, cajun, seasoning, and broth to the pan and give it a good stir. Bring to a boil.
• Reduce heat to a simmer (medium-low), return chicken to pan (place on top of rice), cover, and cook for 15-20 minutes until chicken is cooked through and rice is tender.
• Fluff rice with a fork and serve chicken and rice with a scoop of mangoes (or alternate option, see notes), fresh cilantro, and lime wedges for squeezing.

SPICY CHICKEN AND RICE

Steps:

• Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.

SPICY GINGER CHICKEN AND RICE CASSEROLE

Steps:

• Combine rice with 2 cups of water and bring to boil. Reduce heat, and cook until rice is tender and liquid has been absorbed, 17 minutes total.
• While the rice is cooking, wash, dry and cut chicken into narrow strips; heat nonstick pan large enough to hold all the ingredients over high heat.
• Add oil to pan. Reduce heat to medium, and add chicken; brown on both sides.
• Mince garlic; wash, trim and seed whole red pepper, and cut into julienned strips. Add garlic and pepper to chicken, and continue cooking.
• Wash, trim and cut bok choy crosswise into narrow strips, and cut in half; add to pan, and cover. Cook over low heat.
• Grate ginger coarsely, and add to pan with chili paste, vinegar, sake or sherry, pineapple juice and soy sauce. Continue cooking until vegetables are crisp but tender.
• Wash, trim and slice scallions.
• When rice is cooked, stir it into the chicken and vegetables, and mix well. Season with salt, and cook a minute or two. Serve sprinkled with scallions.

SPICY CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Place shredded chicken evenly in a 9x13 dish. Top with rice and then cheese.
• Mix the remaining ingredients well and pour over chicken, rice and cheese. (This is going to look VERY runny--it is supposed to. It all cooks down and cooks the rice. This is why you cannot use Minute Rice).
• Cover with foil and bake for one hour. Remove the foil and bake 30 minutes longer, or until all liquid is absorbed.

SPICY RICE CASSEROLE

Steps:

• In a large skillet, cook sausage, cumin and garlic powder over medium heat until meat is no longer pink; drain. Add onions and green peppers; saute until crisp-tender., Dissolve bouillon in water; add to skillet. Stir in jalapeno, rice and rice seasoning packet; bring to a boil. Reduce heat and simmer, uncovered, until water is absorbed, 5-10 minutes.